Vegetable soup

Leftover veg, water, bouillon powder. That's it!

Bouillon! Bloody predictive text.

I mean, surely an homemade stock is nutritionally superior to bullion powder?

What’s the difference between bullion and stock if they’re both artificial?

sandye

Defiantly use Bullion instead of stock. I worked in the catering trade at one time and I now use Chefs Larder veg bullion. Its around £20 but lasts me about 2 years. very well worth the money

Definitely use Bouillon. In a fairly large saucepan of veg put in 2 tablespoons of it. You can buy it in health shops and some supermarkets. In my soup I always put one apple with any veg that I have. Fry everything in olive oil for a few mins before boiling. Foolproof and scrumptious. Everyone loves my soup.

Lentil Kale Soup
onion, chopped
celery chopped
carrots, chopped
potatoes, diced
garlic, grated
bay leaves, salt, pepper, cumin, pimenton
garden rosemary
tin tomatoes
Green or brown lentils
6 veg broth

Cook in large pot until everything is soft.
Add kale, cook until kale is done.

The beauty of veg box clear out is the soup always tastes different. Fresh stock is the key ingredient

As others have said, I just use up whatever is left in the fridge, usually carrots, onion, potatoes, spinach, spring onions, swede, etc, but I always include a leek, think it gives extra depth of flavour. I use a Knorr vegetable stock pot thingy for seasoning. After cooking for around 30 minutes, I add a little milk and give the soup a wee blitz with a stick blender. Serve with a drizzle of Greek yoghurt.

Witzend

My multi-veg ones usually also contain red lentils or pearl barley, or both. I once counted 11 different plant items in a soup!

I add lentils to most vegetable soups.

Lentils disappear into the broth and provide protein.

My multi-veg ones usually also contain red lentils or pearl barley, or both. I once counted 11 different plant items in a soup!

I have a soup maker and keep store of chopped veggies (carrot, sw potato, celery) in freezer for quick prep. I do panfry an onion and some garlic and add a stock pot. Season with black pepper at end and maybe some salt. If feeling indulgent I add a bit of cream at end. I freeze icecube portions of cream to have handy. Some chopped parsley or chives would be nice too.

No soup without garlic, onion, parsnip, leek, carrot and celery. Just to give it a flavour. That's a start. Italians call it sofritto. Elementary.

I've just sat down after making a big pot of soup. Definitely onions, celery, carrots and potatoes then add whatever I have. Some stock or stock cube and then I like some pulses, mine has split peas green and yellow, lentils, pearl barley. I buy it as a soup mix from Sainsbury's and it has to be soaked overnight and then boiled before you add it to your soup. I like my soup chunky so no blitzing it for me. How long till lunch,?

Another vote for curried parsnip soup. You can make it as spicy as you like.

FannyD

I save the rinds from Parmesan cheese and add them to the soups I make. Kept in a small box or poly bag in the fridge, they can be stored for ages.

I’ve never thought of that, FannyD, thank you for the tip.

We love our soup and just throw in whatever needs using up really. Switch on the soup maker and that’s it. I don’t note down the proportions or ingredients, so they’re always different. Yesterday’s was from the salad drawer - celery, spring onion, peppers, courgette, even an end of cucumber and the remainder of a salad bag, with some leftover olives, a tin of tomatoes, bouillon, ginger and mixed herbs.. Done on the “chunky” setting, so not puréed. It was delicious.

Would onion salt or onion powder be any good for those who can’t eat onions?

KKOB

Whatever the ingredients you use in your soups, a teaspoon of MSG will enhance the taste. Forget all the claims that MSG causes migraines or blinding headaches, 1.4 billion Chinese can't all be wrong.

MSG is the work of the devil, dreadful stuff.

If you need this for flavour then find or create a better recipe.

This recipe, sent to me by my local organic veg box delivery company, is the best soup recipe I think I’ve ever had! Gorgeous flavour which develops even more so the next day.
If you try it, give it a really good blitz and I added a little more water at the end as quite thick. Lovely with homemade croutons www.bbcgoodfood.com/recipes/roasted-red-pepper-sweet-potato-smoked-paprika-soup

I've recently found that a handful of walnuts makes the soup much darker & richer
I make pea soup with a bag of frozen peas, & add lots of dried mint.
Turmeric is good in 'red' soup (carrots, sweet potato & red pepper)

Every region has signature dishes and special places that serve themm cozy trattorias, fine restaurants, and one´s kitchen.

This Umbria - Italia Chickpea Soup called Zuppa e Ceci, is a simple soup perfect for a cold January, February and March.

3 And 1/4 cups of dried garbanzo beans
2 medium sized onions sliced finely
1 cup of peeled carrots
1 cup of coarsely chopped celery
1 cup of chopped tomatoes
Can add if you wish 2 slices of guanciale (boar) or bacon

1/2 cup of Olive oil (6 teaspoons of olive oil for the baguette)
12 baguette slices
1 large garlic bulb
Salt to taste

Place the garbanzo beans covered in 3 Cups of water overnight.

Return the beans to a stock pot and add the veggies.

Heat up on SLOW FLAME: the beans and veggies approx 2 hours and a half. Keep covered.

WORKING in batches put olive oil on sliced baguette slices and now, blend the soup to a natural creamed texture.

Add a little more water if needed.

And salt to taste.

Stir in a couple of tablespoons of dried milk powder just before serving. My Mum gave me this tip and it works well in almost all soups, making them creamy and delicious without adding extra calories (as adding cream would do) or fluid which could make the soup watery if you used milk.

Retread

I made veg soup today from what had in the veg drawer - swede, half an onion, bit of red pepper, carrot, green beans (all of these coarse grated), with veg bouillon, seasoning, handful of macaroni, a squeeze of tomato paste. It's very tasty!

I intend serving it tonight with bake-at-home rolls and baked parmesan heaps as read about in the "What savouries can I serve with tea" thread...

Our daughter find "baked parmesan heaps" quite addictive.

As do their children. I think some children tolerate cheese well.

granbabies123

Are you vegetarian/ vegan? If not I would use chicken carcass after roasting or a boiled ham water as stock for veg soup then add what you like. I sometimes add lentils or dried butterbeans to mine as well. We grow our own veg so soup is always on the menu but rarely the same ingredients.

We cook chicken for our daughters and theirs, chicken carcass makes lovely stock for soups. Carefully never using that stock for ourselves.

I use a pressure cooker for lentil and beans, and for root veg, often adding some fresh coriander with stalks to add to the flavour of the beans or carrots, or mint for potatoes or peas.
One of our favourite soups is a chilli and bean soup originally tbought in a tin from M&S. We make the soup now, using the ingredients from the tin label: tomatoes, various beans, onions, carrots, potatoes, red and green peppers, courgette (though I usually leave this out), smoked paprika, cumin, coriander, cinnamon, black pepper, garlic purée, salt, coriander leaf, chipotle chillies. ancho chilli powder, cocoa, ground oregano, bay leaves. Thicken with cornflour if necessary.
Obviously there are no exact quantities, we just use what we have on the day, with different beans for variety.

I made veg soup today from what had in the veg drawer - swede, half an onion, bit of red pepper, carrot, green beans (all of these coarse grated), with veg bouillon, seasoning, handful of macaroni, a squeeze of tomato paste. It's very tasty!

I intend serving it tonight with bake-at-home rolls and baked parmesan heaps as read about in the "What savouries can I serve with tea" thread...